It has long been realized that the analytical characteristics of deteriorated butterfats depart considerably from those of the fresh fats. It is the more surprising, therefore, that the changes in butterfat, or ghee, during ordinary rancidificationin loosely corked containers exposed to diffused daylight-have not been more intensively studied. Elsdon, Taylor & Smith (1931) studied commercial bu...

Background: Currently, the Indonesian people are shocked by scarcity of cooking oil. Demand increases yearly along with population, making oil an important commodity and essential to economy. The composition broiler chicken skin contains If this is processed into oil, it will be able overcome environmental pollution so that fat waste has economic value. However, feasibility a substitute for pac...

  Background: Frying is one of the popular cooking methods for the preparation of food especially meat products. However, this process has some adverse effects, such as lipid oxidation that results in deterioration and rancidity of food during preparation and storage. Malondialdehyde (MDA) as a secondary product of oxidation is commonly used as an index of rancidity in food products. However...

Using the Johansen cointegration technique, we find empirical evidence of long run comovements between five national stock market indexes and measures of aggregate real activity including the real oil price, real consumption, real money, and real output. Real returns on these indexes are typically related to transitory deviations from the long run relationship and to changes in the macroeconomi...

The development of rancidity and its effect on quality loss was studied in frozen horse mackerel (Trachurus trachurus). For that, two different kinds of fish products (whole fish and fillets) were stored at a commercial frozen temperature (-20oC) for up to 12 months and were compared to samples stored at a much low temperature (-80oC). Analyses included: lipid hydrolysis (free fatty acid format...

Background: Natural antioxidants with plant origin are incorporated to foods in the forms of essential oils or extracts. They can retard lipid oxidation and control spoilage bacteria in foodstuffs (e.g. meat products). Objective: This work was aimed to evaluate the effect of nitrite partial replacement with Mentha piperita essential oil (MPEO) on oxidative, microbial and sensory properties of...